Spanish mussels with chorizo

Must Try

You can easily make these Spanish-style mussels with tomato and chorizo


2 kg mussels
80 g chorizo
​​​​400 g diced tomatoes
2 to 3 fresh tomatoes
3 celery sticks
1 onion
100 ml white wine (can also be red wine)
Small pinch of chili powder
Fresh parsley
1 lemon
Bread and aioli to serve with
Large stockpot or mussel pan


Clean and check the mussels (read how to do this here ). Cut the chorizo ​​into pieces and fry without oil or butter in a mussel pan or large stockpot. Chop the onion and cut the celery into small pieces and add to the pan and fry for 2 minutes. Add the diced tomatoes, a small pinch of chili powder and the wine. Roughly chop the tomatoes and add to the sauce.
Spanish mussels 01
Spanish mussels 01

Spanish mussels 01

Spanish mussels 01

Turn the heat to medium and add the mussels, put the lid on the pan and let the mussels cook for 5 to 7 minutes (do not lift the lid to check). When the mussels open nicely, squeeze half a lemon over the mussels. Cut the other half of the lemon into slices. Sprinkle the mussels with parsley and garnish with a slice of lemon. Serve the Spanish mussels with bread and aioli.

Source: Leukerecepten by leukerecepten-nl.
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